Bart's Recipes
Cook the quinoa according to the package instructions in plenty of water with a pinch of salt, drain and let steam. Cut the courgette, aubergine, bell pepper and tomato into small cubes and mince the garlic.
Heat half the olive oil in a pan and briefly fry the garlic. Add all the vegetables and braise them over medium heat for about fifteen minutes until soft ratatouille forms; season with salt, pepper and some thyme.
Sprinkle the lamb chops with salt and pepper and fry them in the remaining oil on high heat for about three minutes per side for a pink centre. Let the meat rest briefly and serve the chops on the quinoa with the ratatouille alongside.
